Step 1

Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.

Step 2

Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.

Step 3

Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes.

Step 4

Add enough water to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.

Step 5

Turn off the heat and allow the meat to sit in the covered pot for about 2 hours, turning once again halfway through the cooling process.

Step 6

Then allow the meat to cool completely in the refrigerator, preferably overnight. Take it out of the pot, slice it thinly, and garnish with sesame seeds and scallions.